No Bake Lemon Cheesecake
photo by Marz7215
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
16 pieces
- Serves:
- 16
ingredients
-
Crust
- 473.18 ml graham cracker crumbs
- 118.29 ml butter, melted (1 stick,)
-
Filling
- 85.04 g package lemon Jell-O gelatin
- 236.59 ml boiling water
- 44.37 ml lemon juice
- 453.59 g cream cheese, at room temperature (I use low-fat )
- 236.59 ml sugar
- 9.85 ml vanilla extract
- 1.23 ml salt
- 340.19 g can evaporated milk (I use Milnot )
directions
- CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
- FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
- In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
- In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
- Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
- Cut in squares to serve.
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Reviews
-
Glaucia, this was VERY VERY good! It was so light and ever so light taste of lemon. So easy to make, the whole family really enjoyed this one! I used the lighter cream cheese, and you can't even tell! That is my kind of dessert! Thanks for sharing with us. Made this for the Aussie/Kiwi recipe swap 2008.
RECIPE SUBMITTED BY
Chef Glaucia
United States